Instructions: Up to 3 days ahead: - make Mushroom and Leet Pate

Up to 2 days ahead: - make Ricotta Cheesecake

Up to 1 day ahead: wash, spin-dry, then wrap and refrigerate lettuce for Make-Ahead Seafood Salad set Cornish hens on rimmed tray to thaw in refrigerator organize serving platters, bowls and utensils set table

Up to 8 hours ahead: prepare Cornish hens up to seasoning; cover with damp paper towel and plastic wrap and refrigerate dice red pepper and onions for Seafood Salad and Two-Rice and Sweet Pepper Pilaf, refrigerate slice and drain zucchini for Zucchini Ribbons cook shrimp and refrigerate and make dressing for Seafood Salad partially bake squash for Squash Cresents make citrus compote

up to 1-1/2 hours ahead: make sauce for Maple Orange Cornish Hens; let cool. Brush hens with sauce to glaze and have ready to roast so hens are finished cooking just as guests finish first course. according to serving time, cook Two-Rice and Sweet Pepper Pilaf.

Up to 1 hour ahead: assemble individual Seafood Salad plates without adding dressing; cover with plastic wrap and refrigerate.

To serve: dress Seafood Salad finish cooking Squash Crescents and Zucchini Ribbons

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